Annies Chocolate Seville Tart

Serves8
FOR THE CHOCOLATE PASTRY
175g plain flour
25g cocoa powder
25g icing sugar
1259 butter, chilled, diced
1 large free-range egg yolk
2 tbsp cold water

FOR THE FILLING
70g dark chocolate grated
200g Seville orange juice
(about 4 Sevilles)
200g golden caster sugar
5 large free-range eggs (beaten)
200ml  double cream

TO DECORATE
Julienned zest of 2 oranges
2 tbsp golden caster sugar

1 For the pastry, sift the first three ingredients in to a food processor with a pinch of salt. Add the butter, process until blended, mix in the yolk and slowly add water through the feeder tube until you can gather the dough in a ball. Wrap
with cling film and chill for 1 hour.  Roll out to fit into a fluted 24cm loose base flan tin, prick the base several times., chill for at least 2hrs [preferably overnight)
2 bake blind (lined with foil and baking beans) in a preheated oven 200 degrees c  (180 degrees c fan oven) for 15 minutes. Remove the foil and beans, cook for 5 minutes more, then remove. Lower oven to 170'C (150.C fan oven) gas mark 3.
3 While the pastry is hot, scatter the grated chocolate evenly over the base, then cool.
4 For the filling, strain the juice into a bowl and beat in the sugar until dissolved. Push the eggs through a sieve and combine with the cream. Pour into a jug.
5 To fill the tart, place it on a baking sheet in the oven and pull out the oven rack. Verv slowly pour in the mixture and then equally carefully push the oven rack back in.
6 Bake for about 40-45 minutes or until just firm: if you shake the tin it should still wobble a little in the middle. Allow to cool before transferring to a serving plate.
7 While the tart is baking blanch the zest in several changes of boiling water until the taste is pleasantly mild. Dissolve the sugar in 150m1water, then boil the zest in this until the liquid is reduced to a syrupy glaze. Drain and use to decorate the tart.